Hickory Pit Beans

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Hickory Pit Beans

These old-school beans are sweet, smoky, and meaty, thanks to the addition of everyone’s favorite pork cut: bacon. Go ahead and make your grandma proud with from scratch beans, which have a meatier texture than canned.

  • Author: Glenn Connaughton
  • Prep Time: 30 Minutes
  • Cook Time: 6 Hours 30 Minutes
  • Total Time: 7 hours
  • Yield: Serves 16 1x
  • Category: Sides

Ingredients

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SUGGESTED WOOD: Hickory

  • 2 pounds white navy or great northern beans
  • 2 teaspoons kosher salt 8 slices bacon
  • 1 sweet onion, diced
  • 1 red bell pepper, diced 1 garlic clove, minced 2 cups KC Barbecue Sauce (page xx)
  • ¼ cup light brown sugar ¼ cup Dijon mustard
  • ¼ cup jalapeño peppers, diced
  • 2 tablespoons Revolution Barbecue All Purpose Rub
  • 1 tablespoon molasses

Instructions

  1. Place the beans and salt in a large saucepan, cover with water by 2 to 3 inches, and soak overnight.
  2. Drain and rinse the beans. Return the beans to the large saucepan and cover with 4 inches fresh water. Bring to a boil, then lower the heat and simmer for 1 1/2 hours, until the beans are tender but not bursting open.
  3. Preheat your smoker to 250°F with 2 chunks of wood.
  4. In a pan over medium heat, cook the bacon until it is almost crisp. Remove the bacon from the pan and dab the slices with paper towels. Reserve about 1 tablespoon of bacon grease in the pan, discarding the rest, then roughly chop the cooked bacon. 
  5. Add the onion and bell pepper to the reserved bacon grease and cook on medium heat until translucent. Add the garlic, stirring constantly, and cook for another 2 minutes.
  6. Drain the beans, reserving 2 cups of the bean water. Transfer the beans to a deep, half-size alu-minum pan. Stirring the bean mixture thoroughly, add the barbecue sauce, brown sugar, mustard, jalapeño, barbecue rub, and molasses.
  7. Place the beans in the smoker and cook for 5 hours, stirring every hour. Replenish the wood chunks as needed. If the beans start to get too thick, add some of the bean water and stir.
  8. After 5 hours, the beans should look dark and sticky and will be tender, with a slightly creamy texture. Remove the beans from the smoker and serve.

Notes

Pro Advice: To get some next-level flavor, place the pan of beans underneath a cooking pork butt or brisket to allow the meat drippings to flavor the beans. Be sure that the pork or brisket is over 145°F to ensure that no undercooked meat drippings are getting into your beans.

This recipe is is from our cookbook, Smokin’ Southern BBQ – Recipes & Techniques from around the South. Check out this recipe and others in the book. Pickup a copy on Amazon

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Smoked Deviled Eggs

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Smoked Deviled Eggs

This recipe takes the classic deviled eggs and steps it up about 3 notches! The smoked egg white is complimented by the bacon bits and smoked jalapeños. This recipe features our Chicken & Pork BBQ Rub, but if you are feeling adventurous, use our Hot and Spicy Chicken and pork rub. Once you try this version of deviled eggs, you will never go back to the boring traditional ones! 

  • Author: Glenn Connaughton
  • Cook Time: 45 Minutes
  • Total Time: 45 minutes

Ingredients

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  • 12 Large eggs
  • 2 Whole jalapeño
  • 3 slices bacon
  • 2 tablespoons Revolution Barbecue Chicken & Pork Rub
  • 1/2 cup mayonnaise
  • 2 teaspoons white vinegar
  • 2 teaspoons yellow mustard
  • 2 tablespoons green onion, diced

Instructions

  1. Place eggs in a large pot and cover with water. Bring to a boil, cover the pot then remove from the heat and allow to cook for 15 minutes. Remove and rinse in cold water. Once cool enough to handle, peel the eggs and slice in half. Remove the yolks, place in a bowl, and set aside. 
  2. Pre- heat your smoker to 180°F with 2 chunks of Hickory or Apple wood. 
  3. Place the eggs on the smoker (cut side up) and jalapeños on the grill and smoke for 45 minutes. 
  4. Meanwhile, cook the bacon until crispy. Once cooled, chop into small bits.
  5. Remove the eggs and jalapeños from the smoker.
  6. Slice the top off the jalapeños, slice in half, remove the seed and membrane with a spoon and dice finely. 
  7. Add the jalapeños, mayonnaise, , white vinegar, mustard, 1 tablespoon of the BBQ Rub, and 1 tablespoon of the bacon bits to the egg yolks. Using a fork (or hand mixer) mash the mixture together. 
  8. Using a piping bag with the largest tip or a teaspoon, fill each egg white with 2-3 teaspoons of the yolk mixture.
  9. Dust with the remaining BBQ Rub and sprinkle on the the remaining bacon bits and green onions. 

Notes

Experiment: Feel free to kick this recipe up to the next level by using our Hot and Spicy Chicken & Pork Rub. The balance of the sweet and heat will surely be a crowd pleaser!

Keywords: smoke deviled eggs bbq smoker

Did you make this recipe?

Share a photo and tag us @revolutionbbq and @mrsrevolutionbbq— we can’t wait to see what you’ve made! We may receive commissions on purchases made from our links.